Instructions

In a shallow container stir together eggs, half & half, maple syrup, salt and Spiced Maple Pumpkin Dip until combined. After soaking a slice of bread in the custard mixture spread a small amount of mascarpone and the Spiced Maple Pumpkin Dip in the center. Top with another soaked slice of bread. Heat a non-stick skillet over medium heat with a pat of butter. When butter is melted cook the stuffed French toast for about 2 - 3 minutes per side or until the custard has just set and begun to brown. Serve warm topped with a spoonful of the Cranberry Pomegranate Chutney.